Recipe: Cauliflower pizza base with fish fiesta topping

Guy Turland and Mark Alston

Crispy, light and golden – without any of the post-pizza guilt. You can now have pizza every day of the week. Our gluten-free cauliflower pizza base is packed with protein, it's simple to make, and you can adjust its spices and flavouring to your liking. Gone are the days when pizza topping trumped the pizza base!

Preheat the oven to 200C. Line a baking tray with baking paper. Bring a large saucepan of water to the boil. Add the cauliflower rice, cover and cook for 4-5 minutes. Drain well. When cool enough to handle, transfer to a clean tea towel. Gather the ends to enclose, and twist firmly to squeeze out remaining liquid. Combine the cauliflower rice, egg, almond meal, parmesan, cayenne pepper, lemon zest, oregano and salt. Mix well until evenly combined. Press the "dough" out on to the baking tray, making sure it is even and about five millimetres thick. Bake for 35-40 minutes, until firm and golden. Add toppings, then return the pizza to oven for 5-tbsp10 minutes. Serve hot.

Fish fiesta topping

1 tbsp tomato paste (concentrated puree)

2 tbsp roasted garlic paste

2 bulbs buffalo mozzarella, pulled apart into 8 pieces

6 large prawns, peeled

70g cherry tomatoes

½ cup pesto

200g fresh fish, thinly sliced

Spread the tomato paste and garlic paste on to the pizza base. Add the mozzarella, then the prawns and cherry tomatoes. Cook for 5-10 minutes, until the prawns are cooked. Drizzle with pesto. Top with the raw sliced fish, which will delicately be cooked by the heat from the pizza.

This is a recipe from Guy Turland and Mark Alston's Balance: The Australian Wholefood Cookbook, published by HarperCollins at $39.99.